Thai comfort food institution Baan Ying has taken its signature khao kai kon (runny omelet) and expanded with Egg My God at The Commons whose whole menu centers on one star ingredient—egg.
Owner-chef Songsorn Junsunjai rolls out fun, easy dishes like cold angel hair pasta with truffle and chive oil, shiitake and salted egg yolk (B250) and salted egg cheesy fried (B160).
His version of steak and egg (B490) places flavorful marinated Australian tenderloin on a bed of cream cheese scrambled eggs, while his khao kai kon toppings here range from tom yum kung (B170) to carbonara (prosciutto, chorizo and parmesan cheese, B230) and Japanese chicken curry (B240).
For dessert, he also incorporates salty egg yolk in his baked custard cream (B90). Stay tuned for more breakfast-y dishes.
